The apples are in abundance right now. My parents crab apple tree makes the most wonderful apple pie filling. For that matter most any apple makes a good pie filling. The top picture is Crab apples, and the bottom picture is with Goodland apples from my cousins tree. I freeze them in the amount I would use for a pie or platz in a plastic zippered bags and store them flat, that way they don't take up much freezer space. Take them out of the freezer and place into cold water to thaw. By the time you have your dough made the apples are thawed enough to use in whatever recipe you want. I like to use it in platz, or crisps as well.
- 8 cups of apples, peeled and sliced. If you are using crab apples, don't bother peeling them.
- 1/4 cup water
- 1 1/4 cup sugar
- 4 tablespoons quick cooking tapioca
- Cinnamon and nutmeg to taste (optional)
- Peel and slice apples.
- Place into a pot large enough to hold the ingredients.
- Sprinkle with one cup of sugar. Let stand 5 minutes.
- Add the water, bring to a simmer and cook mixture about 2 minutes on medium heat.
- Stir together tapioca with remaining 1/4 cup of sugar, add to the apples, cook 2 minute more.
- Spoon into containers or plastic zippered bags and freeze, ready for pie.
- Two recipes make 3 10' deep pies.